Description
Slightly exotic, but not unfamiliar – comforting tastes.
Ingredients
- Onions
- Olive Oil
- Butter
- Boneless Lamb Shoulder
- Dried Apricot
- Beef Broth
- Green Bell Pepper
- Garlic
- Tomatoes
- Blanched Slivered Almond
- Long-grain Rice
- Raisins
- Greek Yogurt
Instructions
- In a large skillet, saut one of the onions in the oil and 1 tblsp of the butter over moderate-high heat until browned lightly and transfer it with a slotted spoon to a bowl
- Brown the lamb in batches, transferring it to the bowl
- Return lamb mixture to skillet, add the apricots and stock, and simmer the mixture, covered, for 1 hour, or until lamb is very tender
- In another skillet, saut the remaining onion, green pepper and the garlic in the remaining 4 tblsps butter over moderate-high heat until the onion begins to brown
- Stir in the almonds, tomato, raisins and the rice and cook over moderate heat, stirring, for 2 minutes, or until rice is slightly translucent
- Add salt and pepper to taste and 4 cups of water
- Bring to the boil and simmer, covered, 12 minutes or until liquid is absorbed
- In a large casserole, spread 1 / 3 of the rice mixture in an even layer
- Spoon the lamb mixture over rice
- Top with half the remaining rice, the lamb and whats left of the rice
- Cook, covered, in 350f oven until heated through, about 20 minutes
- Serve with yoghurt